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Related to whiskey: whisky


[from the Gaelic for "water of life"], spirituous liquor distilled from a fermented mash of grains, usually rye, barley, oats, wheat, or corn. Inferior whiskeys are made from potatoes, beets, and other roots. The standard whiskeys of the world are Scotch (commonly spelled whisky), Irish, American, and Canadian. The Scotch Highland whisky (made in pot stills) and that of the Lowlands (patent stills) differ in the percentage of barley used, quality of the water, quantity of peat employed in curing the malt, manner of distilling, and kind of casks in which they are matured. Irish whiskey resembles Scotch, but no peat is used in the curing, and instead of the dry, somewhat smoky flavor of Scotch, it has a full, sweet taste. American whiskeys are divided into two main varieties, rye and bourbon, a corn whiskey that derives its name from Bourbon co., Ky. They have a higher flavor and a much deeper color than Scotch or Irish and require from two to three years longer to mature. Newly made whiskey is colorless, the rich brown of the matured liquor being acquired from the cask in which it is stored. Canadian whiskey has a characteristic lightness of body and must, according to law, be produced from cereal grain only. Whiskey was made in England in the 11th cent., chiefly in monasteries, but in the 16th cent. distilling was carried on commercially. No whiskey can be released from bond in Great Britain until it has matured in wood at least three years, and in practice most whiskey is stored seven or eight years before marketing. In the United States bonded whiskey must stay a minimum of four years in bond before it can be labeled as bonded rye or bourbon. The illicit manufacture of whiskey to avoid payment of excise taxes has been common. In the United States this is known as moonshining.


See M. Jackson, The World Guide to Whiskey (1988).

The Columbia Electronic Encyclopedia™ Copyright © 2013, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



a strong (40-50 percent alcoholic content) alcoholic liquor, especially popular in England and the USA. Whiskey is obtained by distilling fermented wort (malt) made from grains. Mature whiskey is blended, that is, mixed with distilled water and rectified alcohol and, in some instances, with wine, aromatic extracts, and so on.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.


(food engineering)
A potable alcoholic beverage made by distilling fermented grain mashes and aging the distillate in wood, usually oak; principal sources of grain are barley, wheat, rye, oats, and corn.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Thankfully, Huckleberry Southern Kitchen and Bar flew in a team from Douglas Laing and Co.'s Remarkable Regional Malts of Scotland and had whiskey connoisseur Jim Orr enlighten us on this liquor last June 25 and 26.
Silkie, from Sliabh Liag in County Donegal, is a blend of malt and grain whiskeys. It has aromas like the coastline, fresh and breezy, with hints of green fruit and a subtlety of honey.
At a whisky class I had attended, the whisky whisperer spelled it simply: 'whisky' for countries without an 'e'; 'whiskey' for countries with an 'e' in their names.
Most larger cities can now boast a handful of whiskey-centric operations, but few as committed as New York's American Whiskey. Opened in 2013, the bar offers upwards of 300 American whiskeys gathered on the menu by both distillery and under such rubrics as "Rustic & Rich," "Light & Floral" and "Dry & Spicy."
Whiskey remained a relatively local phenomenon; monks and alchemists distilled whiskey as did farmers and rural communities, but the whiskey industry did not fully develop for several more centuries.
If you'll recall, Bryant, an owner of the Big Whiskey's in Little Rock, alleged breach of contract, saying that he and his Big Whiskey's of Little Rock LLC had the right of first refusal on any new Big Whiskey's in Arkansas.
"The Heritage Edition" is a blend of malt and grain whiskey, both double and triple distilled, aged between five and 10 years and matured mainly in first fill American oak Bourbon casks.
When you taste, keep the whiskey in your mouth and move it around ("chew") before swallowing to activate all the sensors on your tongue.
14 October 2016 - UK-based whisky event organiser IWSC Group has acquired the US-based whiskey event Whisky Extravaganza, the company said.
The relationship between Jews and whiskey in America did not develop entirely by happenstance.